Pickled Ginger

Description
Beni shoga - that pink pickled ginger in sushi bars
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 8 oz (250 g ) ginger root
 * 2 tablespoons mirin
 * 2 tablespoons of sake
 * 5 teaspoons sugar

Directions

 * 1) Scrub the ginger under running water as you would a potato for baking.
 * 2) Blanch it in boiling water for one minute and drain.
 * 3) Peel and slice thinly, i used a potato peeler for the slices and well as peeling.
 * 4) Combine mirin, sake, and sugar in a small pan.
 * 5) Bring to a boil, stirring until the sugar has dissolved.
 * 6) Cool.
 * 7) Place the ginger into a sterilized jar and pour the cooled vinegar over the ginger.
 * 8) Cover and keep 3 – 4 days before using.
 * 9) Will keep refrigerated for up to one month.
 * 10) The pale pink color develops as it ages, however, you might want to add a small amount of red food coloring.